Effects of different pre-freezing temperatures on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1

We determined the effects of different pre-freezing temperatures (−20 °C and −80 °C) on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1. The underlying mechanisms of survival and stability were also assessed. The freeze-drying surv...

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Veröffentlicht in:	Food bioscience 2022-12, Vol.50, p.102087, Article 102087
Hauptverfasser:	Yang, Ying, Wang, Ruixue, Yang, Youxin, E, Jingjing, Wang, Junguo
Format:	Artikel
Sprache:	eng
Schlagworte:	Fatty acids Freeze-drying survival rate Lactiplantibacillus plantarum LIP-1 Pre-freezing temperature Stability during room temperature storage
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Zusammenfassung:	We determined the effects of different pre-freezing temperatures (−20 °C and −80 °C) on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1. The underlying mechanisms of survival and stability were also assessed. The freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1 was significantly higher in the −80 °C than −20 °C group (p
ISSN:	2212-4292 2212-4306
DOI:	10.1016/j.fbio.2022.102087